Source: Daniel Rogov's z"l Israeli Wine and Dinning
Servings: Serves 8- 10
4 large bunches celery
2 cups chicken stock
1 tsp. each mace and salt
peel of 1 lemon, grated
3 Tbsp. butter
2 Tbsp. flour
4 egg yolks
1 tsp. nutmeg, grated
1 cup light cream
1. Remove the coarse outer leaves and green ends of the celery.
2. Place the celery in a saucepan and add the chicken stock. Add additional stock or water if necessary to cover the heads completely. Bring to a boil and boil just until tender, adding more stock or water if necessary to keep the celery covered.
3. Remove the celery from the saucepan and set aside.
4. To the liquids add the salt, mace and lemon peel.
5. Roll the butter in the flour until the flour is absorbed and add this to the saucepan. Again bring to the boil, stirring constantly until the butter and flour are well absorbed.
6. In a bowl beat the egg yolks and to these add the nutmeg. Mix To well and then add the sweet cream and several tablespoons of the liquids in which the celery was cooked.
7. Pour the mixture slowly into the saucepan, mixing constantly, and cook over a very low flame until the sauce is thickened.
Do not allow the mixture to boil. Return the celery to the sauce and heat through but do not boil. (Serves 8- 10).
Reprinted with permission from Daniel Rogov's z"l Israeli Wine and Dinning